- In a large mixing bowl (or the bowl of a stand mixer), stir together the flour, yeast, salt, honey, olive oil, and a small amount of water until a rough dough forms.
- Turn the dough out onto the countertop and begin kneading, adding more water 1 tablespoon at a time if needed. Knead for 8 to 10 minutes or until it forms a smooth ball and feels like it has some elasticity. (If you’re using a stand mixer, knead with the dough hook for 5 to 6 minutes.)
- Transfer the ball of dough to a lightly oiled bowl or proofing container, cover, and allow it to stand at room temperature for 30 minutes.
- Peel and chop the potatoes into medium chunks and steam or boil water until soft.
- Dice the onion. Add to a pan and sauté with water and add water as needed, cook until onions are golden brown.
- Once the potatoes are ready, add the potatoes to a bowl and mash either using a fork, a potato masher, or an immersion blender until you get the consistency you desire.
- Then add in the onion and salt.
- Cut into rounds 3 1/5 inches (9 cm) in diameter.
- Because the dough is elastic and springs back, pull it a little to stretch it again.
- Place 1 Tablespoon of filling in the center of each round, then fold over and pinch the edges together firmly to seal them.
- Bake for 20-30 minutes at 350 degrees Fahrenheit. (I like to place mine in the air-frier for another 5-7 minutes in the end to toast the edges.)